Consommation de charcuteries et risque de cancer colorectal : état des lieux et définition d’une prévention nutritionnelle

Abstract

Our nutritional choices can significantly influence our life expectancy and cancer risk. Epidemiological studies, and in particular meta-analyses, have proposed a positive association with a convincing level of evidence between consumption of processed meats and risk of colon cancer. On this basis, the International Agency for Research on Cancer (IARC) classified in October 2015 the consumption of processed meat as carcinogenic to humans (group 1). Several hypotheses involving lipids, proteins, heterocyclic amines (HCAs) and polycyclic hydrocarbons from high temperature cooking, and N-nitrogen compounds (NOCs) and heme iron have been proposed in the literature to explain this positive association. While studies in humans have ruled out protein and lipid hypotheses, more recent experimental work has proposed the role of heme iron and certain subtypes of NOCs in explaining the promoting effect of processed meats. This promoter effect of heme iron is explained by its ability to induce strong luminal lipid peroxidation and nitrosylation leading to the formation of alkenals and nitrosylated iron respectively. On the other hand, identifying the role of peroxidation and nitrosylation opens the door to nutritional risk prevention by adding antioxidants to the consumer’s diet or directly into meat products.